Garden Herb Loaf
1995 Illinois State Fair Grand Champion Winner
Source: Pam Sage, Monmouth Illinois
4 to 4 1/2 cups bread flour
3 tbsp sugar
2 pkg yeast or 2 tbsp
1 1/2 tsp salt
3/4 tsp dried marjoram leaves
3/4 tsp dried thyme leaves
3/4 tsp dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup butter plus 1 tbsp
1 egg
additional marjoram, thyme and rosemary optional
In a large mixing bowl, combine 1 1/2 cup flour, sugar undissolved yeast, salt marjoram, thyme and rosemary.
Heat milk, water and 1/4 cup butter until very warm (120-130F); stir in dry ingredients. Stir in beaten egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4-8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 3 equal pieces. Roll each piece to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center to braid; wrap ends around knot, in opposite directions and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft free place until doubled in size, about 20-40 minutes.
Bake at 375 degrees for 30-35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
Melt remaining butter, brush over loaf. If desired, sprinkle with additional thyme and rosemary. Remove from sheet; let cool on wire rack.
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